If you like aubergines, you will love this aubergine dish!

Tasty roasted aubergine paired with a yummy hummus sauce, and garnished with a few extra bits and bobs.

Not only irresistibly good, but irresistibly simple and easy as well!

Aubergines, quite frankly, can be horrible. This, however, is definitely not the case in this recipe!

Aubergines are best roasted, as it develops the flavour, and you get some gorgeous browning. I also threw in a bit of red onion, because, well, who doesn’t love that?

I had a bit of leftover hummus in the fridge, and so I whipped up a quick dressing to go with the aubergine. Man, that worked surprisingly well! 

My weird combination turned out pretty wonderful, if I do say so myself…and so I’m sharing it with you. Who knows, aubergine may just become your new obsession!

How to Make This Aubergine Dish

Start by lightly greasing a tray with cooking spray, or brushing it with olive oil. You can use a baking tray, or perhaps something smaller, like a roasting dish. Next, place the aubergine wedges and red onion slices onto it.

In a small bowl, mix together the olive oil, balsamic vinegar, soy sauce, pepper, paprika, cayenne pepper, and dried origanum. 

Drizzle this lovely mixture over the aubergine and rub it in. To make sure everything gets evenly coated, I recommend using your hands. However, if you don’t want to get your hands dirty, you can use a spoon!

Bake for 30-40 minutes, or until the aubergine is soft, and brown along the edges.

In the meantime, make the hummus dressing. This yummy sauce is so easy it should be illegal! 

Mix together the hummus, yoghurt, and mayonnaise in a small bowl. You can use store-bought hummus, or try making this delicious one (super easy, I promise!)

Once the aubergine is cooked, drizzle the hummus sauce on top. Lastly, add the sunflower seeds, cranberries, olive slices, and optional basil right on top. 

If you’re feeling fancy, you can move the aubergine wedges to a pretty plate before doing this.

Serving & Storing

I like to have this as a side dish with a meaty meal. However, I can imagine that it would be delicious on toast.

One thing is for sure, it’s best fresh out the oven. 

You can store any leftovers in the fridge, but they may become a bit soggy. Lucky for you, you probably won’t have any leftovers!

Print Recipe

Roasted Aubergine Dish with Hummus Dressing

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Side Dish

Serves: 4-6

Prep Time: 10 minutes – Cooking Time: 30-40 minutes – Total Time: 40-50 minutes

This combo may sound strange but it's so good! This easy recipe makes the most wonderful side dish to any meal.

Ingredients

• Roast Aubergine
• 2-3 large aubergines, cut into 8-12 wedges each
• 1 red onion, sliced thickly
• 1T olive oil
• 1T thick balsamic vinegar
• 1 tsp soy sauce
• ½ tsp pepper
• ½ tsp paprika
• ½ tsp cayenne pepper
• 1 tsp dried origanum
• Dressing
• ¼ cup hummus
• 2T plain yoghurt
• 2 tsp mayonnaise
• Toppings
• 2T sunflower seeds, toasted
• 1T cranberries
• 4 olives, pitted and sliced
• A couple of basil leaves, torn - optional

Instructions

1

Preheat the oven to 180° celsius.

2

Lightly oil a tray, then place the aubergine wedges and onion slices onto it. In a small bowl, mix together the olive oil, balsamic vinegar, soy sauce, pepper, paprika, cayenne pepper, and dried origanum. Drizzle over the aubergine and rub in using your hands or, alternatively, a spoon. Preferably, get those hands dirty!

3

Place in the oven for 30-40 minutes, or until the aubergine is soft, and brown along the edges.

4

In the meantime, mix together the hummus, yoghurt, and mayonnaise in a small bowl. Once the aubergine is cooked, drizzle with the hummus sauce, and add the sunflower seeds, cranberries, olive slices, and optional basil right on top. If you’re feeling fancy, you can move the aubergine wedges to a pretty plate before doing this.

5

Enjoy as a side dish, warm or cold.